MINDful Greek Lemon & Chickpea Stew

Oct 30

This tart, nourishing soup is on repeat for us at Homemade. Tahini and miso paste team up to bring a hit of dairy-free creaminess to the pot, and a generous handful of dill freshens the whole thing up.

About the MIND Diet: This is our fourth and last class in our MINDful Cooking series, which incorporates elements of the plant-forward MIND Diet. The MIND Diet, short for Mediterranean-DASH Intervention for Neurodegenerative Delay, is designed to promote brain health and reduce the risk of cognitive decline by combining the best aspects of the Mediterranean and DASH (Dietary Approaches to Stop Hypertension) diets.

In this class, part of our Food is Medicine: Brain Health series, we’ll show you how to cook antioxidant-rich, nutrient-dense dishes that align with the MIND Diet. These whole-food, plant-based recipes are crafted to support both cognitive function and overall well-being. By focusing on plant-based, unprocessed foods and minimizing added sugars, processed foods, and unhealthy fats, you’ll learn how to eat in a way that nourishes your brain and body.The MIND Diet not only benefits personal health but also contributes to planetary health, offering a path toward more sustainable eating for all. Join us to discover how delicious, brain-boosting meals can be, and leave feeling inspired to incorporate these nourishing recipes into your regular routine!

Greek Lemon and Chickpea Stew

Servings: 4–6

Prep Time: 15 minutes

Cook Time: 30 minutes

Print the Recipe

Ingredients:

2 tablespoons extra-virgin olive oil
1 1/2 cups onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 bay leaf
8 cups vegetable stock
1 can chickpeas, drained and rinsed
1/2 cup brown rice, rinsed
2 cups greens (Tuscan kale, Swiss chard, or spinach)
2 tablespoons tahini
2 tablespoons miso
1/2 cup fresh lemon juice
1/4 cup fresh dill, roughly chopped

Instructions:

Sweat the Aromatics:
Heat a large pot or Dutch oven over medium-high heat. Add olive oil and swirl to coat the pan. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and celery; cook for another 3–4 minutes.
Simmer the Stew:
Add chickpeas, brown rice, vegetable stock, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the rice is tender.
Make the Tahini Miso Sauce:
In a bowl, whisk together tahini and miso until smooth. Add lemon juice and mix until fully combined. Ladle in about 1 cup of hot broth from the pot and whisk to temper the mixture.
Add the Sauce:
When the greens are finished cooking, turn off the heat. Stir in the tahini miso sauce. Taste and season with salt and black pepper as needed.
Finish and Serve:
Stir in the chopped dill. Serve the stew hot, optionally with whole wheat croutons or a fresh green salad.